slb@drutx.UUCP (Sue Brezden) (09/28/85)
I haven't seen anyone mention Jonathon apples yet, my very
favorite. Are they not available in other parts of the country?
It is the true sign of fall when the new crop appears in the
stores. They are VERY tart, VERY crunchy, and are great for
either eating or (because the tartness makes them flavorful, and
they don't mush too much) cooking. (However, they take the
enamel off your teeth. :-)
--
Sue Brezden
Real World: Room 1B17 Net World: ihnp4!drutx!slb
AT&T Information Systems
11900 North Pecos
Westminster, Co. 80234
(303)538-3829
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Your god may be dead, but mine aren't.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~prem@eagle.UUCP (Swami Devanbu) (10/01/85)
> I haven't seen anyone mention Jonathon apples yet, my very > favorite. Are they not available in other parts of the country? Truly incredible. Just this past Sunday, while biking in scenic and mildly polluted Bucks county, (near the famed Rigelsville Inn and the smelly little town of Bethlehem, PA) we stopped by a farm stand; they had Jonathan apples at a $ for 4 lbs !! They were quite marvellous; they remained quite toothsome when subsequently baked into a pie. Apparently the reason why they are so cheap (when available on the east coast) is that nobody knows about them. People usually want the big-name designer apples. So if you see them, PLEASE DON'T buy them; I'd rather they remained cheap. The farmperson told me they are grown widely in Bucks county, PA. prem {ihnp4,allegra,ucbvax,vax135}!eagle!prem
jeff@rtech.UUCP (Jeff Lichtman) (10/05/85)
> > Truly incredible. Just this past Sunday, while biking in scenic and > mildly polluted Bucks county, (near the famed Rigelsville Inn and > the smelly little town of Bethlehem, PA) we stopped by a farm > stand; they had Jonathan apples at a $ for 4 lbs !! > > Apparently the reason why they are so cheap (when available on the > east coast) is that nobody knows about them. People usually > want the big-name designer apples. > > prem The reason they were cheap was that you bought them directly from the farmer. This means that you didn't have to pay anyone to ship them, store them, wax them, display them, etc. When you buy directly from the farmer you get a superior product at a lower price. -- Jeff Lichtman at rtech (Relational Technology, Inc.) "Saints should always be judged guilty until they are proved innocent..." {amdahl, sun}!rtech!jeff {ucbvax, decvax}!mtxinu!rtech!jeff
wmartin@brl-tgr.ARPA (Will Martin ) (10/07/85)
I'm glad to see the apple discussion -- I've learned some things about apples that I've always wanted to know. I went to the store Friday and saw some Granny Smith apples there; based on the net advice, I bought some. They do taste good, and are quite tart and crunchy. Their tartness, though, leads me to suspect that they might not be ripe. They are bright green. How do I tell if a Granny Smith apple is ripe? Will Martin UUCP/USENET: seismo!brl-bmd!wmartin or ARPA/MILNET: wmartin@almsa-1.ARPA
oyster@uwmacc.UUCP (Vicious Oyster) (10/07/85)
<autumn!> In article <1329@eagle.UUCP> somebody writes: >> I haven't seen anyone mention Jonathon apples yet, my very >> favorite. Are they not available in other parts of the country? > >Truly incredible. Just this past Sunday, while biking in scenic and >mildly polluted Bucks county, (near the famed Rigelsville Inn and >the smelly little town of Bethlehem, PA) we stopped by a farm >stand; they had Jonathan apples at a $ for 4 lbs !! They were >quite marvellous; they remained quite toothsome when subsequently >baked into a pie. They are also very common here in southern Wisconsin. Saturday I picked 1/2 bushel each of Cortlands and Jonathans (at $3 per 1/2 bushel, 20 lbs. each, that's nearly 7 lbs per dollar). It's only Monday, and I've already made apple crisp, apple pancakes, and apple butter. Yumm! Note: the above price was what they charge when you go into the orchard yourself and pick 'em. For less than the cost of going to the theatre, you can frolic around an apple orchard, eating all you can stomach for free, and get apples the way you like them, 100% guaranteed fresh. And we even got a hay-ride to the back orchard! What a deal!! - joel "vo" plutchak {allegra,ihnp4,seismo}!uwvax!uwmacc!oyster You can keep your Florida sunshine oranges; I'll take cool, crisp Wisconsin autumn apples any day!
nemo@rochester.UUCP (Wolfe) (10/08/85)
> ... They do taste good, and are quite tart and crunchy. Their > tartness, though, leads me to suspect that they might not be ripe. They > are bright green. How do I tell if a Granny Smith apple is ripe? Apples have a starchy taste when underripe. If you want them sweeter, you can let them sit unrefridgerated for a few days. Or buy a sweeter variety. Nemo -- Internet: nemo@rochester.arpa UUCP: {decvax, allegra, seismo, cmcl2}!rochester!nemo Phone: [USA] (716) 275-5766 school 232-4690 home USMail: 104 Tremont Circle; Rochester, NY 14608 School: Department of Computer Science; University of Rochester; Rochester, NY 14627
fpr@hou2f.UUCP (F.RUSIN) (10/10/85)
Relative to the discussion on apples, I would like to inquire ifanyone has any ideas or facts on how to store apples for a prolonged period. We have had a good year adn have been blessed with a good, large crop from our two fruit trees (Macintosh and Red Delicious). I have already canned 52 pints of sauce, a few crisps and some pies but have alot of apples still begging to be used. Currently, I am using an old freezer to make ice in milk bottles, then turn the freezer off and keep the apples in there with the ice but the temperature varies alot from 32 to 50 until I freeze more ice. The humidity is also very high inside the unit and the fruit is wet with moisture. Any recipes using lots of apples would also be appreciated. Fran Rusin, AT&T Bell Labs, Room 4B335, Holmdel, N. J. 07733
gml@ssc-vax.UUCP (Gregory M Lobdell) (10/12/85)
> Relative to the discussion on apples, I would like to inquire ifanyone has > any ideas or facts on how to store apples for a prolonged period. Well, if you really want to store apples like the big boys, that means that you'll have to do Controlled Atmosphere (CA) storage. To do CA storage, you'll need a room big enough to hold all your apples, and refrigerant unit to hold the temperature at about 35 F. and lots of nitrogen to flush all the oxygen out of your room. When you have obtained 35 F and < .01% oxygen, then just sit back and relax and if you picked your apples just before their peak and you got them into that room soon enough, then you should have good apples all year long. Be careful when you take any of them out though, you don't want to let any heat or oxygen into your room, so you had better add an airlock too. In a more practical vein. How about apple cider (juice, jack)? You can also dry the apples and then use them year round for cooking, just let them soak for an empirically determined time then use them like fresh apples for pies, etc. Happy eating, Gregg Lobdell >> do corporations have opinions? <<
tjsmedley@watmum.UUCP (Trevor J. Smedley) (10/13/85)
In article <285@ssc-vax.UUCP> gml@ssc-vax.UUCP (Gregory M Lobdell) writes: >In a more practical vein. How about apple cider (juice, jack)? You >can also dry the apples and then use them year round for cooking, >just let them soak for an empirically determined time then use them >like fresh apples for pies, etc. What's a good way to dry apples? (That doesn't involve large amounts of nitrogen :-)
gml@ssc-vax.UUCP (Gregory M Lobdell) (10/14/85)
> > What's a good way to dry apples? (That doesn't involve large amounts > of nitrogen :-) Assuming this is legit, even with the smiley. I think the trick may be to use a little lemon juice or fruit fresh, however, I think my mother just applied low heat. True, they get a little brown, especially when reconstituted, but you didn't expect crunchy fresh apples did you? (-: Gregg Lobdell
oyster@uwmacc.UUCP (Vicious Oyster) (10/14/85)
In article <532@hou2f.UUCP> fpr@hou2f.UUCP (F.RUSIN) writes: >Relative to the discussion on apples, I would like to inquire ifanyone has >any ideas or facts on how to store apples for a prolonged period. ... >The humidity is also very high inside the unit and the fruit is wet with >moisture. The guy at the orchard I was at last week claims that the higher the humidity the better for long-term apple storage. I forgot exactly what he said about temperature (I was merely listening in).